Cinnamon Swirl Banana Muffins w/Cinnamon Frosting

Does that make them cupcakes? Meh, whatever. I will eat them any time of day thankyouverymuch.

whatever

These are seriously SO good. I kept the leftover frosting just in case I need to dip into it at random for a little pick me up. Don’t judge.

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Maybe next time, I’ll just load these puppies up with more frosting so there won’t BE any leftover frosting. Yup, that sounds like a good idea. Definitely remembering that.

Let’s just cut to it and get to the recipe

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Cinnamon Swirl Banana Muffins w/Cinnamon Frosting

for the bread

  • 3 bananas, mashed
  • 1/3 c plain greek yogurt
  • 3/4 c brown sugar
  • 1 egg
  • 1 t vanilla
  • 1 t baking soda
  • 1 1/2 c whole wheat flour

for the cinnamon swirl

  • 1/3 c sugar
  • 1 T cinnamon

for the cinnamon frosting

  • 4 oz cream cheese, room temp
  • 1/8 c butter, softened
  • 1 t vanilla
  • 1 t cinnamon
  • 3(ish) c powdered sugar

Directions:

1. Preheat oven to 350 and spray muffin tin or line tin with paper cups.

2. Mix bananas, yogurt, sugar, egg and vanilla in a bowl until incorporated (can hand mix or opt for a standing mixer).

3. Add baking soda and flour and mix until incorporated. Don’t over mix!

4. In a separate bowl, mix the cinnamon and sugar. Fill the muffin tin halfway with banana mixture. Generously sprinkle (and be VERY generous) with the cinnamon/sugar. Top each muffin with the remainder of the batter. Bake for 18-20 minutes. Note: I accidentally forgot to set the timer on this, but that’s my estimate! Just make sure a toothpick inserted in the middle comes out clean

5. Let muffins cool on wire rack. While they cool, put all ingredients for frosting in a bowl. Using a hand mixer, beat on high until nice and smooth.

6. Once muffins are cooled, top the shit out of them with ALL THE FROSTING.

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Haha, did you actually read the directions? I swore in one of the steps. So naughty of me.

Oh wait, there’s one more step. EAT THEM ALL.

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When I attempted to take the above picture, Reggie promptly got ahold of this one. I fought him for it and I won. And then I ate the rest of it. 

So yeah, these are kind of healthy? I used greek yogurt instead of butter and brown sugar instead of regular sugar. Yup let’s consider that a healthy swap.

Ah what the hell, let’s just call them cupcakes.

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Your turn: cupcakes or muffins?

Chai Pear Muffins

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So I bought a couple of pears last week and usually they take a couple of days before they get ripe enough for me to be able to eat them on their own. But it had been EIGHT days already and the pears were both still hard as a rock. So weird. But I really wanted to eat those suckers.

That, paired (see what I did there? Play on words) with the fact that I was only really comfortable with either a napping position or a standing position, I opted to take the standing position and whip up some sort of baked good that included these pesky pears.

I recently saw a post for Pear and Applesauce Muffins (recipe can be found here) but decided to change it up a bit based on the ingredients I already had. The result? A SUPER tasty, dense muffin. PS: Some people are strictly light-and-airy muffin goers. If that’s you, I’d stay away from my recipe, but maybe give the one linked above a go. If you can handle a more dense and hearty muffin, give this one a whirl.

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Chai Pear Muffins

  • 1/3 c plain greek yogurt
  • 1/2 c sugar
  • 3/4 c unsweetened applesauce
  • 2 eggs
  • 1 t vanilla
  • 2 c flour
  • 2 t baking powder
  • dash of salt
  • 2 t chai spice
  • 1 pear

I opted to use chai spice as I bought a jar of it from Epicure about 2 years ago and have only used it once since! If this isn’t available to you, go ahead and use apple pie spice. Or cinnamon. But chai is really such a unique flavor that I highly recommend picking some up if you ever see it in stores!

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1. Preheat oven to 400 degrees and heavily spray a 12 muffin tin with cooking oil (or use liners)

2. Add butter, sugar, applesauce, eggs and vanilla to a large bowl and use a beater to thoroughly combine. Add salt, baking powder and chai spice. Combine. Slowly add flour to mixture.

3. Fold in diced pear (cut into about 1/4 in pieces). Spoon mixture into muffin tins and bake for about 15 minutes or until tops of muffins ‘bounce’ back to the touch.

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Allow to cool on wire racks immediately after removing from the oven. Do not eat on the floor in front of your beagle. Beagles will beg.

Anyone use chai spice? Got a good recipe? I’d love some recommendations so I can use up my jar!

Raspberry Chocolate Chip Muffins (grain free!)

Hello, earthlings.

Just wanted to pop in right quick and leave you with a SWEET recipe I tested out last night…and LOVED.

Almond Flour Raspberry Chocolate Chip Muffins (grain free!)

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Here’s what you need:

  • 2 c almond flour
  • 2 eggs
  • 1/4 c unsweetened apple sauce
  • 1/4 c agave
  • 1 T vanilla
  • 1 t vinegar
  • 1/2 t baking soda
  • pinch salt
  • 1 c raspberries
  • 2/3 c chocolate chips

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Here’s what you do:

  1. Preheat oven to 350 degrees and line muffin pan with liners (don’t just use non-stick spray on the pan…these suckers WILL stick.
  2. Mix all the ingredients except the raspberries and chocolate chips together in a bowl until well combined. Then gently fold in the raspberries and chocolate chips.
  3. Throw in the oven for 20 minutes, turning the pan halfway through.

*Note: These muffins will appear to be undone…let them sit in the pan for 20 minutes after you take them out of the oven and allow them time on the counter to ‘set.’ I left mine out overnight and they were PERFECT the next morning. Also keep in mind that because these have different ingredients than your average run-of-the-mill muffin, the consistency will be different…but in a good way!

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OMG yum. 

Whole Wheat Zucchini Blueberry Muffins

Hi friends. Tonight’s post is going to be a quick one. Unless inspiration suddenly hits and I get chatty. But I don’t think I have time to be chatty. What with this whole new schedule and all, I feel like a chicken with its head cut off just trying to accomplish all my daily tasks on top of being at work most of the day. How do people live like this?!!!

I mean…Sure, I’ve done the whole work thing before, but I had that piled on with grad school, teaching group ex classes, and traveling to and from NY every weekend. Not sure how I managed all that, but I certainly thought it would be easier just having ‘work’ on my list.

But, life changes (thank God, or else I’d still have braces and glasses and let girls kick me) and now I’ve gotta think about meals and two dogs and a husband and a whole friggin house to clean.

So where was I? Yeah, the short post.

Yesterday, I mentioned in my day of eats that my late afternoon snack consisted of whole wheat zucchini blueberry muffins. Just wanted to drop in and share the recipe with you because they are so good I get giddy when I eat them.

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I only have the one picture of them while they were cooling in the pan, because when I each them at work:

  1. I can’t use my phone
  2. I eat them too fast to even care about taking a picture

After the muffins fully cooled, I put them in ziploc bags in groups of two. Most were for me, some were for Tyler, and none were for the dogs, although we found that Reggie somehow got onto the counter (they were sitting on the counter pushed ALL THE WAY back) and ate one of the bags. His poop was green. You’re welcome for the extra information.

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Whole Wheat Zucchini Blueberry Muffins

  • 2 1/4 c whole wheat flour
  • 1 c brown sugar
  • 1/2 c sugar
  • 3/4 t baking powder
  • 3/4 t baking soda
  • 3/4 t salt
  • 1 1/2 t cinnamon
  • 2 eggs + 1 egg white
  • 1/2 c applesauce
  • 1/2 c vegetable oil
  • 1 zucchini, shredded
  • 1 cup blueberries

1. Preheat oven to 350. Prepare a muffin pan.

2. Combine all ingredients in a bowl except zucchini. Stir until fully incorporated.

3. Fold in the shredded zucchini.

4. Fill muffin tin and bake for about 25 minutes (or until springy to touch, allowing them to sit in pan for a few minutes after removed from the oven will let them cook slightly more)

5. EAT

Whole Wheat Sweet Potato Banana Muffins

I’m one of those people who don’t like things to go to waste. I keep all the weird shapes of leftover wrapping paper, I’ll write my grocery list and workout on the same sheet of paper, I use empty glass food/drink jars as flower vases or candle holders, and I try to use up leftover ingredients before they go to waste.

Case in point: (HA! See what I did there? my bloggggg name!) Brown Banana

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I’ve made my fair share of banana muffins and breads and oatmeal bakes and you name it. So when I remembered the leftover sweet potato puree in the fridge, I got to brainstorming. Banana and sweet potato should go pretty well together, I thought. Heck, they’re both good-for-you foods. Let’s see what type of magic I can come up with. Dudes, I wanted to bake donuts with these…but I do not have a donut pan (it’s on the list, or you can just send me one now and we can cross it off). I DO have a muffin pan. Whole Wheat Sweet Potato Banana Muffins it is (or WWSPBM for short).

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I wanted to also incorporate my coconut butter (way different than coconut oil) into the mix, but I knew that even after I melted it down to measure for the recipe, it would quickly harden again when combined with the other cooled ingredients. If you’re a coconut butter fan like me, you’d be totally ok with this. Pretend its like how a banana chunk would be in banana bread. Except coconut. You’re welcome for the elaboration.

If something like that freaks you out, or you don’t have it already in your pantry, use regular oil or applesauce. There, you’re saved.

ALSO- I ran out of pure maple syrup (what I originally WANTED for the recipe) when I made Homemade Granola Cereal last week, so I decided to use molasses instead. My suggestion: use the syrup. Unless you’re a huge molasses fan. Not that the molasses made them taste bad, but they are a bit more on the bitter less sweet side than if you were to stick with the syrup.

These suckers also freeze really well, and I have found the taste ‘settles’ after a day or two, making them even better. Eat them on their own, with nut butter or jam, or crumble them on top of yogurt with fruit. 

I’m sorry, you probably wanted the recipe. Who am I with all this rambling? Must be the pink nails. Or the fact that my WEDDING INVITATIONS arrived today and I am anxious to get to addressing them. 

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WHOLE WHEAT SWEET POTATO BANANA MUFFINS (WWSPBM)

Here’s hat you’ll need (*substitutions mentioned above*):

  • 2 1/2 c whole wheat flour
  • 2 t baking powder
  • 1/4 t baking soda
  • dash of salt
  • 1/4 c brown sugar
  • 2 T molasses*
  • 3 T coconut butter (melted)*
  • 1 egg
  • 3/4 c sweet potato puree
  • 1 banana, mashed
  • 1 c milk (I used unsweetened almond milk)

Here’s what you do:

  1. Preheat oven to 375. Grease muffin tin.
  2. In a medium bowl, combine the first 4 ingredients.
  3. In a large bowl, combine the rest of the ingredients. Use a whisk to fully incorporate.
  4. Gradually pour the dry mixture into the wet mixture. Stir until just incorporated.
  5. Pour into prepared pan. I used a regular sized muffin tin and filled each to the top. Bake for 20 minutes. Allow pan to cool for 10 minutes before removing muffins to a wire cooling rack. 
  6. Store in an airtight container and freeze if desired.

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Question: Ever come up with a random combination of ingredients when you bake?

***DON’T FORGET!!!!! Tonight is the last day to submit you pics for this week’s installment of Winesday Wednesday. Click Here to see ways that you can submit your pics!